The green leaves and colorful stems of rainbow chard plants add flare to any stir-fry, but did you know the entire stalk of each leaf is edible? That’s right, you don’t have to waste all of the beautiful chard stems after all!
If you’ve ever cooked with rainbow chard before, you're probably familiar that the most common issue is the cooking time-gap between the tough stems and tender green leaves. By adding all of the chard at once to a hot dish, by the time the stems are done cooking, the leaves are already mush. Yikes.
Next time you find yourself with a handful of rainbow chard in your garden, chop up the greens and save the stalks-- these are prime candidates for pickling!
With this quick-pickling recipe below, cut down on kitchen waste and make meals more nutrient-dense by using the leaves separately from the tough stems. These adorable rainbow jars will be sitting in your fridge, just waiting to be snacked on.